1 large onion, finely chopped & divided
3 chicken breasts (3 c. cooked)
salt & ground pepper
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon oil
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 tsp chili powder
12 tortillas (6 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
Place chicken in pot and sprinkle with salt & ground pepper and half of the chopped onion.
Place just enough water in to cook chicken.
Boil until chicken is soft.
Remove chicken from the pot, keeping the stock
Chop up the chicken and set aside.
In a large nonstick skillet sauté the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, and chili powder.
Dip 4 tortillas in chicken stock and line the bottom of a 9×13 baking dish with them; top with half of the chicken mixture and 1 cup cheese. Repeat with tortillas, chicken mixture and then another layer of tortillas.
Top with the remaining cup of cheese and 1 can of diced tomatoes.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.
TOTAL TIME: Prep: 25 min. Bake: 30 min. MAKES: 8 servings
Recipe variation from: http://www.tasteofhome.com/recipes/texan-ranch-chicken-casserole